Stir-Fried Hoisin Chicken Cubes with Lemon Zest

Name: Stir-Fried Hoisin Chicken Cubes with Lemon Zest
Yield: Serves 3 to 4 as a main course, 5 to 6 as part of a multicourse meal
Cuisine: China
Ingredients: 1 large egg white; 2 large scallions, cut into 1-inch nuggets; 1 tablespoon cornstarch dissolved in 1½ tablespoons cold chicken stock or water; Thinly sliced green and white scallion rings, for garnish; 2 cups Napa cabbage squares (1 inch); 2 tablespoons purple or green basil julienne; Finely julienned zest of 1 scrubbed small lemon; 1 tablespoon Chinese rice wine or dry sherry; 1 teaspoon kosher salt; 1 tablespoon cornstarch; ½ to ¾ teaspoon dried red chili flakes; 1⅓ cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; 1 pound skinless, boneless chicken breasts (2 pounds with skin and bone), cut into 1-inch cubes; 1 tablespoon finely minced fresh ginger; 1½ tablespoons finely minced garlic; Grated zest of 1 scrubbed plump lemon; 1 tablespoon Serrano-Lemongrass Vinegar or unseasoned rice vinegar; ¼ teaspoon kosher salt; 3 tablespoons hoisin sauce; 1½ tablespoons freshly squeezed lemon juice; 1 tablespoon soy sauce; 3 ounces baby yellow and/or green zucchini, halved lengthwise if large, or 1 small zucchini, cut into ¼-inch coins; 1 small yellow onion, cut into ½-inch half-moons; 2 to 3 tablespoons corn or peanut oil, for stir-frying; 1 red (bell) pepper, cut into ½-inch squares; 1 small Chinese or Japanese eggplant, cut diagonally into ¼-inch coins

Preparation info

Serves
3 to 4
as a main course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

For lovers of flavor contrast, this is an eminently appealing dish—sweet by virtue of the hoisin sauce and sparkly with the (literal) zest of lemon.

Ingredients

Velvet Marinade and Chicken

1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1

Asia
China
Dinner

Method

In a bowl, briskly whisk together the marinade ingredients through the cornstarch until smooth and thick. Add the chicken and toss well. Cover and marinate in the refrigerator for 3 to 24 hours. Let come to room temperature and re-toss before cooking.
Combine the aromatics in a small dish; cover until ready to use.
Combine all of the sauce ingredients in